Swiss Chard, Corn, and Anaheim Tacos

Ingredients

• 2 tbsp. olive oil

• 1 medium yellow onion, quartered and thinly sliced

• 2 cups thinly sliced mushrooms

• 2 garlic cloves, finely chopped

• 1 tbsp. soy sauce

• 2 fresh Anaheim peppers, seeded and finely chopped (can also substitute with Poblano for some spice)

• 1¼ cups fresh or thawed frozen corn kernels

• 1 bunch chard, cleaned and stemmed, leaves cut into ½-in. ribbons (about 3 cups)

• Kosher salt and freshly ground black pepper

• Warm corn tortillas, coarsely chopped cilantro, sour cream, and lime wedges, for serving

Instructions

1. To a large skillet set over medium-high heat, add the onion and cook until golden and softened slightly, about 7 minutes.

2. Add the mushrooms, garlic , and Anaheim peppers and cook until the mushrooms are lightly browned, about 5 minutes.

3. Add the soy sauce, corn, chard, and salt and black pepper to taste.

4. Cover and cook, stirring occasionally, until the chard is wilted, about 5 minutes.

5. Spoon the filling onto the tortillas and top with cilantro and sour cream.

6. Serve the tacos with lime wedges on the side.

Recipe adapted from: https://www.saveur.com/article/Recipes/Swiss-Chard-and-Chipotle-Tacos/